Vegetable stir-fry with egg

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4 servings
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Eggs

By Food24 November 03 2009
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Ingredients (14)

30.00 ml oil
2.00 eggs — large, slighly beaten
30.00 ml garlic — cloves, crushed
1.00 red chilli — deseeded, finely chopped
2.00 spring onions — bunch
2.00 carrots — large, scraped and grated
250.00 ml peas — frozen
1.00 Litres rice — cold, cooked
250.00 ml lentils — brown, cooked
65.00 ml peanuts — chopped, roasted
65.00 ml fresh coriander — or fresh parsley, chopped
20.00 ml vinegar — white garpe
oyster sauce — or soy sauce
sea salt and freshly ground black pepper
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Method:

Heat a little oil in a large saucepan and add the eggs. Heat slowly, without stirring, until the eggs have set. Remove from the pan with a spatula. Heat the remaining oil and stir-fry the garlic, chilli and spring onions for a few seconds until fragrant. Add the carrots and peas, stirring until the carrots begin to soften.
Add the rice and lentils and stir-fry until heated through. Add the peanuts, coriander, vinegar and oyster sauce, mix lightly and season to taste with salt and pepper. Slice the omelette thinly and add. Heat and serve immediately. Serves 4.



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